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Hearty
Lentil Soup
| 2½ T vegetable oil
1 fresh green onions, chopped 1 carrot, chopped 1 parsnip, sliced 1 stalk celery, chopped 1 potato, cubed 1 leek, chopped 1 cup dry lentils, rinsed 1 - 14.5 ounce can diced tomatoes 3 cups vegetable broth 2 bay leaves 1 dash soy sauce 1 dash Worcestershire sauce ½ cup red wine fresh parsley, chopped fine In a large saucepan, over medium heat,
combine the oil, onions, carrot, parsnip, celery, potato, and leek. Cook
and stir for 5 minutes, or until onion is translucent. Add the lentils,
tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce,
and wine. Bring to a boil and reduce heat to low. Cover and simmer for
30 minutes or until lentils are tender. Remove the bay leaves and add the
fresh parsley to taste. Makes 2 to 3 servings.
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